Pasta with Spicy Almond Pesto
In a blender, combine to make a runny “pesto” with some chunks of almonds still visible. 1 cup roasted almonds olive oil to cover Cook 8 ounces pasta (bucatini,
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Ingredients
- 1 cup roasted almonds
- olive oil to cover
- 8 ounces pasta (bucatini, radiatore, etc)
- 1 glug olive oil
- 2 cloves garlic, peeled and sliced
- 3 jalapenos, cut lengthwise in half (leave in seeds), and then cut in narrow slices
- ⅓ cup grated parmesan or romano cheese
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